If you’re craving the comforting, homey flavors of chicken pot pie but want a fuss-free way to get dinner on the table, this Crock Pot Chicken Pot Pie Casserole Recipe is about to become your new best friend. Imagine tender shredded chicken melded with creamy sauce, colorful veggies, and a golden, buttery biscuit topping all cooked low and slow without you having to hover over the stove. It’s the ultimate cozy meal that delivers everything you love about classic pot pie in a hands-off, slow cooker casserole. Trust me, once you try this recipe, it’s an easy winner for busy weeknights or lazy weekends alike!
Ingredients You’ll Need
Getting started with this Crock Pot Chicken Pot Pie Casserole Recipe is a breeze because the ingredients are simple, familiar, and each one plays a key role in building layers of flavor, texture, and comfort. From the tender chicken to the creamy creamy soup base and those happy little bursts of sweetness from the veggies, you’ll find everything perfectly balanced.
- 2 cups cooked shredded chicken: Use leftover roast chicken or poach some breasts for maximum tenderness and flavor.
- 1 can (10.5 oz) cream of chicken soup: This creamy soup is the secret to that rich, saucy base that brings everything together.
- 1 cup milk: Adds smoothness and helps thin out the soup for a luscious consistency.
- 1 cup frozen peas and carrots: Classic veggie combo adds color, sweetness, and a little bite that balances the dish perfectly.
- 1 cup diced potatoes (optional): If you want a heartier casserole, potatoes are the way to go, providing a subtle earthiness and extra texture.
- 1 teaspoon garlic powder: Garlic brings warmth and depth with minimal effort; it’s a must-have seasoning here.
- Salt and pepper to taste: Essential for brightening all the flavors and making this dish truly shine.
- 1 can refrigerated biscuit dough (for topping): The crowning glory—a buttery, fluffy biscuit topping that gives this casserole its irresistible finish.
How to Make Crock Pot Chicken Pot Pie Casserole Recipe
Step 1: Combine Ingredients in the Crock Pot
Start by adding your cooked shredded chicken, cream of chicken soup, milk, frozen peas and carrots, diced potatoes if you’re including them, garlic powder, salt, and pepper straight into the crock pot. Give everything a good stir so all those flavors begin mingling beautifully right from the start. This sets the stage for a cohesive and luscious casserole.
Step 2: Slow Cook to Tender Perfection
Cover your crock pot and set it to cook on low for about 4 to 6 hours, or if you’re in a bit of a hurry, high for 2 to 3 hours will work, too. During this time, the chicken will get ultra tender, the potatoes (if used) will soften just right, and the sauce will thicken up into that creamy pot pie goodness you’re craving.
Step 3: Add the Biscuit Topping
About an hour before the cooking time is up, take the refrigerated biscuit dough and cut it into quarters. Place these biscuit pieces evenly on top of the cooked filling in the crock pot. This creates that iconic biscuit crust everyone loves, baking right on top of the savory chicken and veggies.
Step 4: Finish Cooking Until Biscuits are Golden
Put the lid back on and continue cooking for the last hour, allowing the biscuits to puff up and become a gorgeous golden brown. For an even bake, you can gently stir the biscuits halfway through if you like, but it’s not necessary. Once those biscuits are perfectly done, your Crock Pot Chicken Pot Pie Casserole Recipe is ready to serve.
How to Serve Crock Pot Chicken Pot Pie Casserole Recipe
Garnishes
For that extra layer of freshness and a hint of color contrast, sprinkle some chopped fresh parsley or thyme right over the biscuit topping before serving. A little cracked black pepper on top adds a subtle kick too. These simple garnishes brighten the dish and elevate its presentation.
Side Dishes
This casserole stands splendidly on its own, but pairing it with a crisp side salad or lightly steamed green beans can add a refreshing crunch to the meal. For something cozy, buttery garlic bread complements the flavors wonderfully and rounds out the comfort food vibe.
Creative Ways to Present
Want to wow your guests? Serve portions of the casserole in individual ramekins, spoon the golden biscuit topping up so it stands tall and inviting. You could also create a layered pot pie parfait in clear glass cups, alternating the chicken filling and biscuit pieces for a playful twist that’s sure to get compliments.
Make Ahead and Storage
Storing Leftovers
Once your Crock Pot Chicken Pot Pie Casserole Recipe cools down, transfer leftovers into an airtight container and keep them in the fridge for up to 3 days. The flavors tend to deepen overnight, making it just as delicious the next day.
Freezing
If you want to prep in advance, you can freeze the casserole before adding the biscuit topping. Place the mixture in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When ready to eat, thaw overnight, add the biscuit dough on top, and cook as directed.
Reheating
Reheat leftover casserole in the microwave or oven until warmed through. If using the oven, cover with foil to prevent the biscuits from drying out, or use a lower oven temperature to gently revive the biscuit topping’s fluffiness.
FAQs
Can I use fresh vegetables instead of frozen peas and carrots?
Absolutely! Fresh peas and carrots can be used but remember they may require slightly different cooking times to become tender, so keep an eye on them during the slow cooking process to avoid overcooking or undercooking.
Is it okay to substitute the cream of chicken soup with a homemade version?
Definitely! Homemade cream sauce made with butter, flour, and chicken broth can be a healthier and fresher alternative that gives you full control over ingredients and flavor. Just make sure your sauce is creamy enough to bind all the casserole components nicely.
Can I make this recipe vegan or vegetarian?
To make a vegetarian version, swap the chicken with plant-based protein like chickpeas or tofu, and use a dairy-free cream soup substitute along with non-dairy milk. Adjust seasoning to keep the dish flavorful and satisfying.
What if I don’t have biscuit dough? Any alternatives?
If biscuit dough isn’t on hand, puff pastry or even pre-made pie crust dough can work as toppings. Simply place them over the filling during the last hour of cooking and bake until golden and cooked through.
How do I prevent the casserole from becoming too watery?
Make sure not to overdo the milk and soup quantities, and don’t add extra liquid. Cooking on low heat helps reduce excess liquid naturally. If it seems too watery at the end, remove the lid and cook on high for 15-20 minutes to thicken it up.
Final Thoughts
This Crock Pot Chicken Pot Pie Casserole Recipe is one of those comforting dishes that feels like a warm hug on a plate. It’s easy, hands-off, and perfect for those days when you want big flavor without a big mess. I can’t recommend it enough for busy cooks or anyone craving classic pot pie flavors without the fuss. Give it a try—you might just find it becoming your go-to dinner favorite!
Print
Crock Pot Chicken Pot Pie Casserole Recipe
- Total Time: 5 hours 10 minutes
- Yield: 6 servings
Description
This Crock Pot Chicken Pot Pie Casserole is a comforting slow cooker recipe that transforms the classic chicken pot pie into an easy, hands-off meal. Tender shredded chicken, mixed vegetables, and a creamy sauce are slow-cooked to perfection before being topped with buttery biscuits baked right in the crock pot, delivering a cozy and hearty dish perfect for family dinners or meal prep.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 cup frozen peas and carrots
- 1 cup diced potatoes (optional)
- 1 teaspoon garlic powder
- Salt and pepper to taste
Topping
- 1 can refrigerated biscuit dough (for topping)
Instructions
- Combine ingredients: Add the cooked shredded chicken, cream of chicken soup, milk, frozen peas and carrots, diced potatoes (if using), garlic powder, salt, and pepper to the crock pot. Stir well to evenly incorporate all ingredients.
- Cook the mixture: Cover the crock pot and cook the filling mixture on low heat for 4 to 6 hours or on high heat for 2 to 3 hours, allowing the flavors to meld and vegetables to soften.
- Add biscuit topping: About one hour before the cooking time ends, cut the refrigerated biscuit dough into quarters. Place the biscuit pieces evenly on top of the chicken and vegetable mixture in the crock pot.
- Finish cooking: Continue cooking with the biscuits on top until they puff up, turn golden brown, and are fully cooked through. This usually takes around one hour.
- Serve warm: Once cooked, serve the chicken pot pie casserole warm directly from the crock pot for a comforting and hearty meal.
Notes
- For enhanced flavor, add fresh or dried thyme or parsley to the mixture before cooking.
- To ensure even browning of the biscuits, gently stir or rotate them halfway through the last hour of cooking if your crock pot allows.
- The diced potatoes are optional but add extra heartiness; you can substitute or add other vegetables like corn or green beans.
- Use fully cooked chicken (rotisserie or pre-cooked) to save time and ensure tenderness.
- If preferred, substitute cream of chicken soup with a homemade white sauce for a fresher taste.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner, Casserole
- Method: Slow Cooking
- Cuisine: American
